This fantastic pairing is from Travis A, who says, "Last night I made the no-knead bread and Fromage Blanc. They were sooo yummy, I ate the whole thing in one sitting.... with a few friends of course."

These beautiful twins are from Rosko. Now, why didn't I think to make a double batch? I do need leftover bread for stuffing.

22 comments:

dan
said...

Chef,

First of all, thanks for this recipe. I made this bread on Saturday and did everything exactly as you said and it came out fantastic. My family loved it. I only wish I could have submitted a photo. My question is, if I wanted to use foods other than pumpkin i.e. roasted garlic, carmelized onions, sun-dried tomatoes etc., at what point would I introduce these into the mix? This is the greatest thing since orzo risotto.

hey guys, i followed this recipe but my bread is coming out a little moist in the middle. the outside crust is great but the middle still feels a little damp after cooling down. i'm baking at 425 but should i try a higher temp? or bake longer? i don't want to end up burning it. thanks for the help

For my first foray into baking bread, I tried your no-knead variety and it turned our GREAT... the end product looked just like yours. Now I want to try the variant where you bake it in a dutch oven for 30 minutes covered and then 15 more uncovered. Any thoughts on Le Creuset dutch ovens at 450 in the oven? Their website warns that the handles may melt at 375 (gulp).

Don't use your enamel Le Creuset for this procedure! Massive, permanent, discoloration and funky spots and stripes to your pot. Did this about a year ago and my beautiful pot, although functional, is now ugly.

Made this for the family last weekend, & we all LOVED it! My wife grew up in NY State, & her jaw just about hit the floor when she tasted it! Apparently this is they way they make 'real' bread out east, & tasted just like she remembered.I've been commissioned by my wife to make loafs for her mom & the rest of the family so they can all enjoy the good bread & the memories. Thanx chef John.

Thanks so much for your recipe the bread turned out great - we put the bread on the second bottom shelf in a conventional oven on a baking tray with baking paper - I have 5 shelves in my oven and it is a blanco oven top of the range which does pizza very well and bread the oven temperature was 220C for 35 minutes and crust came out dark brown and very crusty and crunchy the centre a bit soft - so I wanted to know whether I should use a fan force oven at 200C for a longer time or leave it on conventional oven with top and bottom element so which shelf do you think is the best in the oven and what oven type should i use fan force or conventional and what temperature and time.The other thing that happened was the loaf did a split on one side - not sure what my husband did? Might of added too much yeast not sure - will try it again but we were still very happy with the bread and it tasted really nice and it had the wholes in like yours .

I made the Ciabatta bread a few days ago. However, unlike the rest, it didn't turn out as well as i thought it would be. I baked the bread in a cake pan instead of a baking tray though. The texture of the bread was dense and chewy and not airy like the one in your video. But, i loveeee the outer crust of the bread! And even though it didn't turn out right, i still finished it off within 2 days. Hehe! Will try again next time! :)Please tell me where i went wrong. Thanks!